How to make it

  • Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
  • Boil 1 minute, stirring frequently.
  • Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
  • Cover and chill overnight before serving.
  • You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.
  • I usually will make at least 4 times this amount.

Reviews & Comments 6

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  • Mudbone22 9 years ago
    Help I made this like it said only left out the tummeric could not find. could not eat the pickels what did I do wrong ???
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  • silentexplorer13 9 years ago
    This was my first try at making pickles, and this recipe is a winner! They have more kick to them than most store-bought bread and butter pickles, which is a nice change. I will keep coming back to this recipe.
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  • ristows 11 years ago
    My second son and I love pickled cucumber, but I have never tried to make them. Of the stuff off the shelf we had a Polish pickle we loved but it is no longer available.

    Can I add a sprinkle of dill - or is that a different recipe and do I have to use a different process if I want to store for a longer period.

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    " It was excellent "
    brianna ate it and said...
    These look great. I definately have to try thrm. Thanks. Brianna
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    " It was excellent "
    bluewaterandsand ate it and said...
    I made bread and butter pickles, yesterday but I did the water bath ones so I can store them. Your recipe sounds great! We love the B&B pickles around my house.
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  • dmajor 11 years ago
    great post! My kids and grandkids adore pickles sweet and dill alike! This would be great! Thanks, deb
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